Black Pepper Garlic Shrimp with Charred Snap Peas

This is big wok flavour with small fuss: jumbo shrimp seared hard and fast in a glossy black pepper-garlic sauce, built on tamari, ginger and plenty of cracked pepper instead of butter or cream. The snap peas get blistered in the same hot pan so they stay crisp-tender and pick up all that savoury char, making a light, brothy-tasting sauce rather than a heavy one. It's a true weeknight plate: one pan, under 25 minutes start to finish, and a protein-forward portion of shrimp (roughly 32g per serving) that keeps things satisfying without being oversized. Low in carbs and full of aromatic punch, it's an easy way to get a keto-friendly dinner on the table that still tastes like a restaurant stir-fry.</long_description> <parameter name="meta_description">Keto stir-seared black pepper garlic shrimp with charred snap peas: a quick, low-carb, high-protein weeknight dinner ready in 25 minutes.

Ingredients

• 320 gJumbo shrimp, peeled and deveined, tails off
• 250 gSugar snap peas, trimmed
• 1.5 tbspAvocado oil, divided, high smoke point
• 4 clovegarlic, minced
• 1 tbspfresh ginger, minced
• 2 tbspTamari, or coconut aminos for soy-free
• 1.5 tspblack pepper, coarsely cracked
• 1 tsprice vinegar
• 2 tbspChicken or seafood broth, low sodium
• 2 piecescallions, sliced, for garnish
• 1 tsptoasted sesame oil, to finish
• salt, to taste

Method

No instructions listed.